Why You’ll Love This Recipe

Mongolian Chicken is a flavorful and satisfying dish featuring tender slices of chicken coated in a savory-sweet sauce made with soy sauce, brown sugar, garlic, and ginger. Often served over steamed rice or noodles, this quick and easy stir-fry brings the taste of your favorite Chinese takeout right to your kitchen. The balance of salty, sweet, and umami flavors makes it an instant favorite for weeknight dinners.

ingredients

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

chicken breast or thigh cornstarchvegetable oilsoy saucebrown sugargarlicgingergreen onionswateroptional red pepper flakes (for heat)

directions

Slice the chicken thinly and coat evenly with cornstarch. Set aside for 10 minutes.

Heat vegetable oil in a large skillet or wok over medium-high heat.

Add the chicken in batches and cook until golden and crispy on all sides. Remove and set aside.

In the same skillet, remove excess oil, then sauté minced garlic and ginger until fragrant.

Add soy sauce, brown sugar, and a bit of water. Stir to combine and let it simmer until slightly thickened.

Return the cooked chicken to the pan and toss to coat in the sauce.

Add sliced green onions and cook for an additional 2-3 minutes.

Serve hot over steamed rice or noodles, garnished with extra green onions or red pepper flakes if desired.

Servings and timing

This recipe serves 4.Preparation time: 15 minutesCooking time: 15 minutesTotal time: 30 minutes

Variations

Use chicken thighs for a juicier texture.

Add steamed broccoli or bell peppers for extra vegetables.

Swap chicken for tofu or beef for a different protein.

Include hoisin sauce for extra depth of flavor.

Make it spicier with more red pepper flakes or a dash of sriracha.

storage/reheating

Store Mongolian Chicken in an airtight container in the refrigerator for up to 4 days.Reheat in a skillet over medium heat or microwave until warmed through.To freeze, cool completely and store in freezer-safe containers for up to 2 months.

FAQs

What kind of chicken should I use?

Boneless, skinless chicken breast or thigh both work well; thighs offer more flavor and tenderness.

Can I make this dish ahead?

Yes, it’s great for meal prep and reheats well throughout the week.

Is this dish very spicy?

Not by default, but you can easily adjust the heat level to your liking.

Can I make it gluten-free?

Use tamari or gluten-free soy sauce and ensure all other ingredients are certified gluten-free.

Can I air-fry or bake the chicken?

Yes, you can bake or air-fry the cornstarch-coated chicken for a lighter version before tossing it in the sauce.

What does Mongolian Chicken taste like?

It’s savory with a hint of sweetness, garlicky, and slightly sticky—perfect over rice.

Do I need a wok to make this?

No, a large skillet works just as well.

Can I use honey instead of brown sugar?

Yes, though it will slightly change the flavor and texture of the sauce.

What vegetables pair well with it?

Broccoli, bell peppers, snap peas, and carrots are excellent additions.

Can I double the recipe?

Absolutely, just cook the chicken in batches to avoid overcrowding the pan.

Conclusion

Mongolian Chicken is a quick, delicious, and crowd-pleasing meal that brings restaurant-quality flavor to your dinner table with minimal effort. Its rich, sticky sauce and tender chicken make it a go-to recipe for busy nights or when you’re craving comfort food with an Asian twist. Give it a try and enjoy a homemade takeout experience at home.